Keto Pumpkin Pie

Keto Pumpkin Pie

A delicious keto pumpkin pie in time for the holiday season. All your favorite pumpkin spices in this creamy, custard filling with an almond flour crust.

Keto Pumpkin Pie
Pumpkin season is the best time of the year, not up for discussion. Although red velvet is at the top I enjoy pumpkin a bit more because the companies get behind it more. I am lucky enough to make my own desserts so being keto I never feel a fear of missing out (fomo) now neither do you. This keto pumpkin pie is easy to make. Honestly, the hardest part would be making the almond flour pie crust simply do to timing.

Is Pumpkin Keto

Yes, in fact you can find it in so many different recipes. My most popular pumpkin recipes are my pumpkin spice latte, cheesecake muffins and sweet potato casserole. Pumpkin is a squash and we have tons of fun with squash on keto. According to the USDA a full cup of pumpkin is only 9g net carbs.

What Is Pumpkin Spice

Pumpkin spice consist of a few different variations. The most common spices are cinnamon, nutmeg, cloves and ginger. I have seen some people use all spice but if it works for them that’s fine by me. I separated the spices in this recipe but if short you can buy a pumpkin spice mix and just use that.

Keto Pumpkin Pie

How To Make A Keto Pumpkin Pie

First, you have to make the crust. If going crustless proceed to the next step. You can also make this recipe into pumpkin pie bars. You can use the 8×8 pan almond flour crust I use for my cheesecake bites instead.

Next, I added the addition of brown butter. If you’ve never made brown butter there is a video with my keto caramel sauce showing how it’s done. To add, you do have the option to skip it and the pie will bake the same. The butter is simply there to add to the nuttiness of the dessert.

Now, in a mixing bowl add pumpkin, heavy cream, butter, sweetener, all the pumpkin spice seasonings and lastly the eggs. Mix until smooth and even. Pour into pie crust then cover with aluminum foil. This protects the crust.

Bake for 40 minutes covered then uncover and bake a remaining 30minutes until pie sets properly. When cooled completely refrigerate for at least two hours. Remove, then serve.

Helpful Recipe Tips

  • Refrigerate, this is important to allow the custard to truly set. Very similar to cheesecake, you have to refrigerate it for the right texture.
  • Best sweetener, you can use any sweetener but I suggest Besti brown sugar alternative because there is no aftertaste and it brings that more authentic flavor to it.
  • Make keto pumpkin pie bars, simply use a 8×8 baking pan and the almond flour crust measurements here.

Keto Pumpkin Recipes

Keto Pumpkin Pie

Keto Pumpkin Pie

A delicious keto pumpkin pie in time for the holiday season. All your favorite pumpkin spices in this creamy, custard filling with an almond flour crust.
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Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Dessert
Cuisine American
Servings 8 slices
Calories 369.6 kcal

Equipment

  • 9 inch pie dish

Ingredients
 

Pumpkin Pie Filling

  • 15 ounce Can of pumpkin
  • 1/2 cup heavy cream
  • 4 tablespoon browned butter (optional)
  • 3/4 cup keto sweetener (I used Besti Brown Sugar)
  • 1 teaspoon liquid monk fruit (optional)
  • 3 large egg

Pumpkin Spice Mix

  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon clove
  • 1/4 teaspoon nutmeg

Instructions
 

  • Make almond flour pie crust first. If making crustless skip that step. If making into bars see notes below for crust measurements.
  • Preheat oven to 350°F
  • Browned butter is optional. But, if using make that now to allow it to cool.
  • In a mixing bowl add all pumpkin pie filling ingredients including the pumpkin spice mix.
  • Using a hand mixer, mix until combined and smooth
  • Now, pour into cooled pie crust then cover with aluminum foil. The foil protects the crust. Bake for 40 minutes covered. Remove cover then bake another 30 minutes or until pie is set.
  • To tell if it's done or not the entire pie will look set not wet or jiggly.
  • Once set remove and allow to cool fully. Then, cover and place in the refridgerator for at least 2 hours for the pie to fully set. Serve.

Notes

Helpful Recipe Tips

  • Refrigerate, this is important to allow the custard to truly set. Very similar to cheesecake, you have to refrigerate it for the right texture.
  • Best sweetener, you can use any sweetener but I suggest Besti brown sugar alternative because there is no aftertaste and it brings that more authentic flavor to it.
  • Make keto pumpkin pie bars, simply use a 8x8 baking pan and the almond flour crust measurements here. Pie filling measurements remain the same.

 

Nutrition

Nutrition Facts
Keto Pumpkin Pie
Amount Per Serving (1 slice)
Calories 369.6 Calories from Fat 304
% Daily Value*
Fat 33.8g52%
Saturated Fat 12.7g79%
Trans Fat 0.7g
Cholesterol 140.6mg47%
Sodium 131.9mg6%
Carbohydrates 10.5g4%
Fiber 4.6g19%
Sugar 3.7g4%
Protein 10.1g20%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Keto Pumpkin Pie
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